You are going to love this chocolate coffee banana bread recipe. It's so rich and chocolatey and really easy to make. This healthy chocolate banana bread is made with almond flour so it's high in protein and it's also gluten free, dairy free, and refined sugar free.
Chocolate desserts made with almond flour like my snickers mug cake recipe, gluten free chocolate chip bars, and peppermint brownies are some of my all time favourite, which is why I am so excited to share another almond flour recipe with you today!
Table of Contents
Why you will love this recipe:
- The taste! This chocolate coffee bread is so rich and chocolatey, it tastes like you are eating a delicious chocolate cake, except it's so much healthier.
- Even though it's made from scratch it's really simple and easy to make.
- Don't worry, if you don't like coffee it doesn't actually taste like coffee. The coffee just helps enhance the dark chocolate flavour and makes it even richer.
- This chocolate banana bread is healthy, gluten free, dairy free, paleo, and refined sugar free.
- It freezes really well and makes great leftovers so it's perfect for meal prep.
- It's high in protein with 11 grams of protein per slice.
If you love coffee flavoured recipes you will also love chocolate chip coffee cookies, chocolate coffee smoothie and chocolate avocado mousse.
Ingredients and substitutions:
- Coffee - brewed coffee helps accentuate the chocolate flavour of this banana bread and helps give it even more moisture. You can use any type of brewed coffee that you like to make this recipe.
- Almond flour - be sure to use almond flour and not almond meal which is more gritty. If you can't have almonds I would use cashew flour instead.
- Tapioca flour - this helps make the bread light and fluffy. Don't confused this with cassava flour - they are not the same thing!
- Coconut flour - when combined with the other flours this helps give this bread the best texture and a little extra natural sweetness.
- Cocoa powder - cocoa powder is used to give this bread that delicious chocolate flavour. Instead of cocoa powder you can also use cacao powder.
- Ripe bananas - ripe bananas add both natural sweetness and moisture to this mocha banana bread recipe. Be sure to use ripe bananas and not green bananas.
- Coconut milk - this helps add even more moisture to this bread. I recommend using full fat coconut milk for the best taste.
- Coconut oil - this helps give the outer crust that perfect texture when the bread bakes. I have not tried replacing this with any other fats or oils.
- Honey - honey is a delicious natural sweetener which helps keep this banana bread recipe refined sugar free. Instead of honey you can also use maple syrup.
- Vanilla extract - to help enhance all the delicious flavours of this bread.
- Ground cinnamon - to give this bread even more flavour! It contrasts with the chocolate flavour so well.
- Eggs - these help bind the bread together and help it rise when it bakes.
- Baking soda - this helps the bread rise when it bakes.
- Sea salt - just a pinch is all you need to help enhance the flavours of this chocolate bread.
- Chocolate chips - to turn this into the most amazing double chocolate banana bread. I like to use dark chocolate chips but you can use any type of chocolate chip that you like. To keep this recipe refined sugar free be sure to use chocolate chips sweetened with coconut sugar.
Recipe variations and add ins:
- Instead of coconut milk you can use almond milk or cashew milk.
- If you are serving a crowd or want an extra loaf to freeze for later feel free to double this recipe and make 2 loaves.
How to make chocolate coffee banana bread:
- Step 1: First, preheat your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper. While the oven is heating all the ingredients, except for the chocolate chips, to your standing mixer.
- Step 2: Blend the ingredients until you have a smooth batter.
- Step 3: Stir in the chocolate chips by hand.
- Step 4: Transfer the batter to the parchment paper lined bread pan and spread it evenly until smooth. Bake the bread for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Let the bread cool and then cut it into pieces and enjoy.
Top Tips:
- Be sure to use ripe bananas to make this mocha banana bread.
- To keep this recipe refined sugar free use chocolate chips sweetened with coconut sugar.
- Let the bread cool completely before cutting it into pieces.
How to store:
Store this chocolate coffee banana bread in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.
This bread also freezes really well for up to 3 months.
Chocolate Coffee Banana Bread FAQs:
Is this a vegan espresso banana bread?
This is not a vegan banana bread recipe as it is made with eggs. I have not tried making this recipe without eggs or with any egg replacements and I don't recommend trying it.
Is this banana bread recipe paleo?
Yes it is.
Does this bread taste like coffee?
No it doesn't. The coffee just helps accentuate the chocolate flavour of this bread.
Other chocolate recipes you will love:
Recipe
Chocolate Coffee Banana Bread
This is the best chocolate coffee banana bread recipe. Easy to make this bread is so rich and fudgy and it's also gluten free and paleo too.
Print
Pin
Rate
Servings: 8 servings
Calories: 509kcal
Equipment
- Loaf pan
Ingredients
- 2 ripe bananas
- 3/4 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup brewed coffee
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup cocoa powder (or cacao powder)
- 3 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the optional chocolate chips, to your standing mixer and blend until you have a smooth batter.
- Line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over the top of the bread.
- Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean.
- Remove from the oven and let it cool. Then cut it into pieces and enjoy.
Notes
- Let the bread cool completely before cutting it into pieces.
- Store this bread in the fridge for up to 1 week.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 509kcal | Carbohydrates: 54g | Protein: 11g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 320mg | Potassium: 304mg | Fiber: 7g | Sugar: 27g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!
Erin Carter
Julia! I am so sorry! I don't know how I overlooked that. Totally my mistake. To be honest I am not sure what could be substituted that would be GAPS compatible. Perhaps almond flour but I haven't tried it yet so no guarantees. If I do and it works out I will let you know! Thanks again for pointing out my mistake. I've gone ahead and fixed that!
Julia Wahl
This recipe looks so yummy! I noticed that it says it's gaps approved however tapioca flour is not allowed on the gaps diet. Is there something that can be used instead?
Erin Carter
So glad you liked it Shannon! Thanks so much for making the time to comment. Means a lot! xoxo
Shannon S
Awesome recipe! Finally a cake that isnt brick like or scrambled egg like in texture. Light, fluffy and yummy. Thank you for sharing! ��